Ricotta pancakes are popular down under and in the US. These ones are packed full of oaty goodness and will give you a great start to the day. Ring the changes with the fruits, according to what is in season…

ricotta pancakes with oats

Serves: 4–6 (2–3 pancakes per person)

Prep: 5 minutes, plus soaking time

Cook: 15–20 minutes


  • 150 ml whole milk
  • 25 g Lyle’s Golden Syrup
  • 1 teaspoon vanilla bean paste
  • or vanilla extract
  • 3 eggs, separated
  • 1 tablespoon mixed ground seeds
  • 100 g rolled porridge oats
  • 1 teaspoon baking powder
  • 150 g ricotta cheese
  • 30 g unsalted butter, melted

To serve:

  • 6 tablespoons natural full fat or Greek yoghurt
  • 300–400 g strawberries, hulled and halved
  • Lyle’s Golden Syrup


  1. Whisk the milk, golden syrup and vanilla paste or extract into the egg yolks with a fork. Stir in the ground seeds, oats and baking powder and leave to soak for 15–20 minutes.
  2. Break up the ricotta cheese with a fork and stir it into the oaty mixture with half of the melted butter. In a separate clean and grease-free bowl, whisk the egg whites until they form soft peaks and gently fold them into the ricotta and oat mixture with a large metal spoon.
  3. Heat a large non-stick frying pan over a medium heat. Brush the base with a little of the remaining melted butter. Add 3–4 large spoonfuls of the batter, spaced well apart, to the pan
  4. and cook for 2 minutes on each side until they are golden brown and cooked through.
  5. Serve the pancakes in batches as you cook them, or put them on to a plate, cover with a clean tea towel and keep warm in a low oven while you cook the remainder.
  6. Serve hot, topped with the yoghurt, strawberries and a drizzle of golden syrup.

This recipe features in the The Lyle’s Golden Syrup® Cookbook and is published by Simon & Schuster.